Chili Relleno Egg Rolls

I originally saw this on Pinterest and added the optional meat.

Ingredients

--1 pkg egg roll wraps

--10-12  long green chilies--I broil mine and peel the skins off myself since I like fresh chilies, but canned ones could be used.

--cheddar cheese, grated or cut into strips--I use sharp cheese, and other cheeses could be used; I just happen to like cheddar.

--Optional: leftover cooked meat--I used steak, and it was very good; ground meat, chicken, or rabbit would be just as good.

--oil, enough for frying

--bowl of water to help seal wraps

Layer ingredients on wrap and follow directions on wrapper package for rolling egg rolls. I try to roll my cheese and meat in the middle of the chili and use roughly half a chili per wrap. 

Fry in hot oil, drain on paper towels, and enjoy.

Rum Cake

I've never been a fan of rum cake. Until now that is. This cake was so easy to make and so good that I'm sure I'll be making it many times. I love the pecans on top, but they do make slicing the cake a bit difficult. I'd suggest chopping them very finely. 

I found this recipe on the Food Network website. Jennifer Martinez posted it. She suggested using Bacardi, but when the nice lady at the liquor store suggested 1835 gold rum, so I substituted it instead. 

Cake Ingredients:

1 1/2 cups pecan pieces, reserve 1/4 cup--chopped very finely 
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum (I used 1835)

1 (18.25-ounce) box classic yellow cake mix (I used Duncan Hines Moist Deluxe.)
1 (1-ounce) small box sugar-free instant vanilla pudding mix  (I used Jell-O brand.)

For the cake: 
1. Grease a Bundt pan and spread pecans on the bottom of the pan. 
2. Beat eggs, oil, water and rum in mixer just until incorporated. 
3. Add pudding mix and cake mix and beat on medium about 3-5 minutes until texture is smooth. 
4. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color but will darken with the glaze.

Glaze:

1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (I used 1835.)

For the glaze:

Note: The glaze needs to be prepared approximately 10 minutes before cake is ready.
1. Melt butter in saucepan and add the sugar and water, bring to a boil. 
2. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.

3. Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. 
4. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. 
5. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

Favorite Homemade Ice Cream

This was Mom's recipe for homemade ice cream, and it's still my favorite. To me this recipe tastes like Bell Bell's Homemade Vanilla ice cream.

This recipe makes one gallon of ice cream and is for a four quart freezer.

2 cans sweetened condensed milk--I always use Eagle Brand.

1-1/2 cup white sugar

1 teaspoon vanilla

1 gallon whole milk--you won't use all the milk, but you will use most of it.

First mix the Eagle Brand, sugar, and vanilla. Stir well to help dissolve the sugar. Then add the whole milk to the fill line level of your mixer. Don't go over the fill line, and don't dump all the milk into the mixer. Freeze according to the directions for your freezer.